Baked Beet Salad

Ingredients

• 1 lb Beets (about 6)
• 1 Small Spanish onion (about 4 oz)
• Vinaigrette:
• 3 tbsp Vegetable oil
• 2 tbsp Cider vinegar
• 1 tbsp Chopped fresh mint
• 1 tsp Dijon mustard
• 1/2 tsp Each salt and pepper

Directions

Remove stems and leaves from beets; wrap beets and onion separately in foil to make 2 packages. Bake in 350F (180C) oven for about 1 hour or until vegetables are fork-tender.

Remove vegetables from foil; let stand for 15 to 20 minutes or until cool enough to handle. Loosen skins from vegetables; slice onion into strips and cube beets.

Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, mint, mustard, salt and pepper.

Toss vegetables with vinaigrette; let stand at room temperature for 1 hour or up to 4 hours. Toss lightly before serving.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Baked Beet Salad